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BEST Garlic Biscuits

My family came over last weekend to have breakfast with the kids and I (husband was away). I had an elaborate menu laid out for them. Alright, I’m kidding, I only made a couple of things (but good ones!) – Foul – pronounced fool, and these garlic biscuits. We ate, laughed, reminisced, then carried on separately with our day. I love Sunday mornings :)

Before I continue, I have to share that my back is currently facing the warm fireplace, and it feels amaaaaazing!

Ok, so also last week, Sofia started pre-preschool :'( I wasn’t as heartbroken as I thought I’d be though {ignore the fact I lingered in her classroom for a good 10 minutes after dropping her off with the teachers politely hinting at me to leave}. When I got home it occurred to me that I haven’t been without a kid on or beside me in 7 years. This was the first time that I was by myself, and it was all good since it was Sofia who wanted to go to her “brother’s school” and was having a blast. She’s making friends and can play to her heart’s content, then come home and tell me all about her day. With all my newfound freedom, two things happened…I gave my house an awesome deep cleaning and…I made these scrumptious biscuits!!

I’m pretty shy when it comes to boasting about my cooking, but this time, it’s very different. Thanks to the extra few hours I now have, I ended up making these INCREDIBLE, MOUTHWATERINGLY DELICIOUS Garlic Biscuits, made in the skillet. Red Lobster’s famous biscuits can’t compare. I might be taking this “not being shy” thing a little too far :s — they really are amazing though!

These Garlic Biscuits are simple to make, require only a few ingredients already found in your home, and an oven. Oh, and an ovenproof skillet! If you have those, you’re good. And as if you needed any more enticing, they’re sugar-free, savory, flavorful, soft, and free of most allergens. And they can easily be made gluten-free by swapping the flour for a gluten-free flour blend; although I’d recommend you making your own because it’s been my experience that the store-bought kind that already has gum in it yields somewhat chewy results. There’s a great one here by Megan from Allergy Awesomeness. Check out her blog if you’re in need of gluten-free and other delicious recipes.

I promise these will be a hit in your household. I made 4 batches in the last 3 days…thank God I go to the gym. The Bestest Garlic Biscuits any way you look at it. Don’t just take my word for it – make them and see. And don’t forget to share your pics with me on instagram – I love seeing every single thing you tag me in (provided it has to do with food, duh)! And also, if you love my blog, it would mean the world if you’d click on the subscribe button – it helps me do better things on here and allows No Dairy No Cry to continue to grow :) Thanks lovies!

The bestest and only recipe you'll need to make the most flavorful Garlic Biscuits. They're buttery, soft, garlicky, and simple to make.

Author: Laila

Recipe type: Bread/Biscuit

Serves: 20

Ingredients

For the Biscuits:

2 c all purpose flour, sifted

1 tbsp baking powder

1 tsp sea salt

¼ tsp baking soda

½ c vegan butter, cut into chunks and cold

¾ -1 c full fat coconut milk, or dairy free milk of choice

1 tsp vinegar

For the Garlic Sauce:

2 tbsp extra virgin olive oil

1½ tbsp vegan mayonnaise, such as Follow Your Heart Vegenaise

¼ tsp sea salt

3 garlic cloves, minced

½ tsp dried parsley flakes

Method

Preheat oven to 450F, and place your cast iron skillet (if you own one) in the oven to warm up.

Measure out your milk, and add vinegar to it. Stir a couple of time then set aside for a couple of minutes (allows it to sour and become like buttermilk).

Prep the garlic sauce: Place all ingredients into a bowl and whisk vigorously until emulsified. Set aside.

In a medium bowl, whisk together dry ingredients, then add cold vegan butter and using a fork or your hand, incorporate into flour mix until it becomes coarse meal.

Next, add ¾ cups of the soured milk to flour mix and stir until dough is slightly tacky but not sticky. If you find it's tough or not quite tacky, add a bit more milk, a tablespoon at a time, up to 1 cup, if needed.

Lightly flour work surface and plop dough onto it. No need to knead! Simply fold and using a rolling pin, roll the dough. Continue to fold and roll dough several times before finally rolling it to about ¾ inch thick.

Using a small cup or cookie cutter, about the size of 2¼ inches, cut out biscuits. re-roll remaining dough and repeat above step, until all dough is used up.

Remove skillet from oven (being very careful when handling), add a teaspoon of vegan butter or coconut oil, swirl it around, then place cut biscuit pieces. Arrange them so that they're close/touching.

Bake in the oven for 12 minutes, until golden in color.

Remove skillet from oven, and using a spoon or a brush, apply the garlicky sauce on top of the biscuits.

Return to the oven and heat on broil on Low for approximately 2 minutes. (DON'T LEAVE THE OVEN UNATTENDED!)